Easy Shrimp Pasta Salad Summer Recipe | Creamy, Zesty, & Packed with Flavor”

Dive into summer with this vibrant Tricolor Rotini Shrimp Pasta Salad! Rotini, succulent shrimp, crisp celery, colorful bell peppers, red onion, and cool English cucumber all tossed together with boiled eggs for extra protein. We finish it off with fresh basil, oregano, and dill, then coat everything in a tangy blend of mayonnaise, yellow mustard, Dijon, garlic, and McCormick’s seasoning for the perfect balance of creamy and zesty.
#PastaSalad #ShrimpPasta #SummerSalad #EasyRecipes #CreamySalad #SeafoodDinner #YESChef #BigChefDro #YESChefCreates #SoulSnatcher #TheChefsTable #PrivateChef #InterviewsWithTheChef #LetsCook

🍽️ Why You’ll Love It:
Quick & Easy: Ready in under 30 minutes—ideal for potlucks, BBQs, or a light lunch.
Flavor-Packed: Three types of bell peppers, fresh herbs, and a double mustard kick.
Customizable: Swap proteins or add olives, cherry tomatoes, or feta cheese to suit your taste.

📝 What You’ll Learn:
How to cook shrimp and pasta to perfection
Tips for layering flavors with fresh herbs and seasonings

Ingredients

* 12 oz rotini pasta
* 1 Tbsp kosher salt + 1 tsp adobo seasoning (for pasta water)
* 1½ lbs shrimp, peeled & deveined
* ½ lemon (juice + squeezed half)
* 5 Tbsp sugar + 1 Tbsp salt (for shrimp “poach”)
* 6 boiled eggs, chopped
* 1 cup mayo
* 1 Tbsp yellow mustard
* 1 Tbsp Dijon mustard
* ½ red onion, diced
* ½ English cucumber, diced
* 2 celery stalks, diced
* 1 bell pepper, diced (mix red/orange/green)
* 1 Tbsp each chopped oregano, basil, dill
* ½ tsp pepper, ½ tsp granulated garlic, ¼ tsp celery salt, ¼ tsp smoked paprika, 1 tsp all-purpose seasoning

**Quick Method**

1. **Cook pasta:** Boil in salted, adobo-seasoned water 7–8 min until just past al dente. Drain & ice-bath.
2. **Poach shrimp:** Bring water + lemon, sugar & salt to a boil. Turn off heat, add shrimp, set 3 min timer. Drain & ice-bath; cut large ones.
3. **Prep eggs & veggies:** Chop boiled eggs, onion, cucumber, celery, pepper, herbs.
4. **Make dressing:** Whisk mayo + mustards + dry seasonings.
5. **Toss & chill:** Combine pasta, shrimp, eggs, veggies & dressing. Chill 1–3 hrs.

Enjoy! Let me know in the comments how it turned out. 😊

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Black people, I know you don’t eat pasta salad. I know this. But I’mma get you full today because it’s summer time. We outside and you ain’t got to do. Yes. Chef Big Dro, cook it up. Let’s go. Yes. Chef Big Dro, cook it up. Let’s go. Yes, chef. It go [Music] pasta salad without the pasta. So, let’s start this off with the star of the show, rotini pasta. We’re going to put that into a pot of water and let it come to a boil. And we’re going to season this bad boy with some adobo. This is the kind that I’m using. Be be sure to use whatever one that you want, but I’m going to season this up with this adobo. and then we’ll let this water get nice and hot. All right, so I have my water up to a boil and I’m going to go ahead and put these in here. Now, this is 12 oz of the rotini noodles. Give that a stir once you pour it in there. So, we’re just going to go ahead and let that cook. Now, we’re going to do this past al dente. This is a pasta salad. We don’t need this to be hard, okay? Cuz it’s going to be served cold. So, we’ll cook it past that. All right. So, once we are ready to go, we’ll be back. All right. So, our pasta is ready. This is actually perfect. So, it took about 7 to 8 minutes to cook. This is perfect for me, but you have to be the judge of your own pasta. All right. So, I have some water in there. Put my ice in there. That’s going to cool everything off. If you are serving something cold, you want to mix it cold. Now, I’m adding shrimp to this recipe, and I can’t sauté them with oil or butter, so I have to boil them. But, we don’t want to be boring when we do this. So, what we’ll do is we’ll take half of a lemon and we’ll squeeze that into a pot of water and then we’ll just put that whole lemon right in there and let that sit. Then we’re going to get some sugar. All right, so that’s five uh tablespoons of sugar that we have in there. And then we’re going to get some salt. All right, so we’re going to turn that on. Let that come up to a boil. When that happens, we’ll be back. All right, so the water has come up to a boil. And all I’m going to do is turn it off and add my shrimp right there into it. I’m going to set a timer for 3 minutes. And the size shrimp doesn’t matter. If they’re too big, you can cut them up. If they’re too small, you can use the whole thing. I’m using two different sides. So, one I’m going to cut and the other one I’ll just leave it in there whole. But it really doesn’t matter. Give that a stir. And after 3 minutes, we’ll be back. All right, so three minutes has passed. I’m going to go ahead and strain this and then we can drop this into an ice bath. Let these cool off. We can discard this. Let those cool off and come down to temperature. We’ll be back. So, for the bigger pieces of shrimp, I’m just going to cut them in probably four pieces. So, you can do if uh you want to do three or four or five or however depending on the size of the shrimp. So, let me cut these all the way up and we can start mixing. All right, it’s time to get this pasta salad all mixed up. As you can see, I have my eggs already in there. These are six extra-L large boiled eggs. I don’t need to bore you with how to boil eggs. In fact, I’m going to put my egg video up here on how to boil the perfect egg right up there. Go check it out. you will not be disappointed. So, with our eggs, we’re going to go ahead and add some mayo. And I’m going to do about a cup of mayo for this. If you want more, you can absolutely add more. If you want less, absolutely add less. All right, so let’s start adding our ingredients. Now, right here, I have half of an onion that is diced, and that’s a red onion. Okay. And then right here I have half of an English cucumber. This is all diced up. I sliced that in thin slices and just chopped it all up. And then here I have two stalks of celery. Okay, that’s going to go in there as well. And then we have our bell pepper. Now I’m using a whole bell pepper, but I’m using two sides of a red, one side of an orange and one side of a green. They’re just really diced nice and fine. So, we’re going to put that whole bell pepper in here as well. And that is going to bring out some flavor. And then, of course, the shrimp. And we’re going to give that a really good mix. Now, we’re going to go ahead and add our fresh herbs. And that is oregano, basil, and dill. Now, this is what’s going to spark that flavor. And then here goes our pasta. All right. So, we had to switch bowls because that one was just not doing the job correctly. All right. So, I added a little bit more bail in there because of switching over the bowls. Now, we’re going to put our mustard in here. And we’re going to add just regular yellow mustard. And then we’re going to add some Dijon mustard in there. All right. So, let’s season this up. First off, we got to add some coarse black pepper, some granulated garlic, some celery salt, just a a little hint of some smoked paprika, and then this is what I like to use. This is called Salad Supreme by McCormix. Man, this this stuff is really really good. I got to take the top off though because it does doesn’t come out as good with the top on. And we’ll just add some of this in here. Now, as far as the seasoning, I can’t teach you how to season. I can tell you what I’m using. I can show you what I’m using, but you’re going to have to get that balance yourself. You know, your taste buds are different than mine when it comes to seasoning. You probably have different dietary restrictions. You know, I I can’t teach you. All right, so let’s go in for that final taste. We’ll see what we’re working with. I think I pretty much got everything on this spoonful for right here. All right, man. Cheers, man. Listen. Oh man. Oh man. black people, man. Come on. Come on. I promise you, if you taste this, it’s over. It’s absolutely over. Now, I think this pasta salad is absolutely phenomenal. But I don’t know if it’s really all that. So, I’ve called in our residential white lady to put it to the test. So honey, uh, if you like it, then we pretty much did a great job. White lady approved. No, she ain’t white. She half white, but she act like a white lady. Look, folks, I want to thank you so much for joining me. The recipe to this is down in the description. Go down there and get it. Hit me up in the comments. Tell me exactly how it turned out for you. Do you even like pasta salad? Maybe you don’t like it because you’ve never had it done the right way. This is the right way. So, hit me up in the comments. Let me know what’s going on. Hey, listen, my Caucasian sisters and brothers, uh, y’all tell me how I did. Yeah, I know this is y’all specialty right here. So, look folks, I am out of here. I am done. It is time to go. But I want to thank you for stopping by. I want to thank you for watching. Go ahead, do me one big favor. Hit that like button on your way out. And don’t forget, if you’re not already, subscribe to the channel. Hit those notification bells. That will be the only way you’re up to date on everything that we’re doing right here at Yes Chef. I’m going to put some videos down here on the screen. I’m going to take you to some other videos that are sort of kind of like this. Hey, it’s summer time, baby. We outside. Till the next time, family. Peace. Chef cook it up. Let’s go. Chef cook it up. Let’s go. Yes, chef. Metro.